Herby Bread And Butter Stuffing For Two Recipes

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HERBY BREAD-AND-BUTTER STUFFING FOR TWO



Herby Bread-and-Butter Stuffing for Two image

This fairly classic stuffing recipe has been scaled down to feed two (generously). Filled with buttery sautéed shallots and plenty of herbs, it's rich and soft in the center, and golden and crunchy on top. A small shallow gratin dish, about 6 inches in diameter, is your best option for baking, but any dish, loaf pan, or skillet with a 3- to 4-cup capacity will work.

Provided by Melissa Clark

Categories     stuffing and dressing, side dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

3 tablespoons unsalted butter, plus more for greasing the pan
1 large or 2 small shallots, diced
1/4 teaspoon kosher salt, plus a large pinch
1 teaspoon chopped fresh marjoram or thyme leaves (or use a large pinch of dried)
1/2 to 3/4 cup turkey, chicken or vegetable broth
1 egg
1/4 cup chopped fresh soft herbs (use 2 or 3 of the following: parsley, tarragon, chives, mint, basil, cilantro, dill or celery leaves)
About 2 1/2 cups torn-up stale white or whole-wheat bread, not too crusty (3 ounces)
Black pepper

Steps:

  • Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
  • In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
  • In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
  • Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.

CORNBREAD STUFFING WITH HERB BUTTER



Cornbread Stuffing with Herb Butter image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

1/4 cup Herb Butter, recipe follows
2 yellow onions, finely diced
2 celery stalks, finely diced
6 cups cubed cornbread (store-bought or homemade)
3/4 cup low-sodium chicken broth
1/2 cup whole milk
1 large egg, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (2 sticks) unsalted butter, softened
3 tablespoons minced fresh sage
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

  • Melt the Herb Butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool.
  • Preheat the oven to 375 degrees F.
  • In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake.
  • Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes.
  • Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl. Mix to blend.

TRADITIONAL BREAD AND CELERY STUFFING



Traditional Bread and Celery Stuffing image

Stuffing, dressing... whatever you call it, and however you make it, it's all a part of our holiday tradition. Here is a recipe for a traditional bread and celery stuffing that was passed from my grandmother, to my mother, then to me. Moist and flavorful, you're sure to love it.

Provided by Marie

Time 2h5m

Yield 10

Number Of Ingredients 8

3 cups turkey broth, or as needed
¼ cup butter
1 medium onion, chopped
1 loaf white bread
1 (10 ounce) package saltine crackers
1 (6 ounce) box turkey stuffing mix
3 stalks celery, chopped
nonstick cooking spray

Steps:

  • Empty 2 cups of broth and butter into a medium pan over medium heat. Add onions and cook for about 20 minutes.
  • While onions cook, tear the bread into a very large mixing bowl. You don't want large pieces of crust or heel. This part of the bread doesn't absorb as well. The regular bread parts can be torn into large pieces, about 4 pieces per slice. Don't mush the bread, tear easily. Squeeze and crush the crackers in the sleeve and empty into the mixing bowl. Empty all contents of boxed stuffing into the bowl.
  • After the onion has cooked, add the celery. Cook for another 10 to 15 minutes, turn heat off, and let cool, 10 to 15 minutes.
  • While your mixture is cooking, preheat the oven to 350 degrees F (175 degrees C) and spray a roasting pan with nonstick spray.
  • Empty one ladleful of stock at a time over the bread. After each, use a fork to softly fold/fluff the bread mixture. Don't stir or mash. Bread tearing while folding/fluffing is okay, but you don't want it mashed up or doughy. Then, add more broth to the mixture, fold/fluff, and wait about 30 seconds for absorption between adding more. The stuffing should hold together and be moist.
  • Empty mixture into the sprayed roasting pan. Using your fork, softly fluff over the mixture until it covers the pan. Add little amounts of broth at a time and use the fork to pick up/fluff until you just start to see it not absorbing. Cover the pan with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Uncover and continue to bake until lightly browned, about 5 minutes more.

Nutrition Facts : Calories 359 calories, Carbohydrate 56.6 g, Cholesterol 14 mg, Fat 10.1 g, Fiber 2.9 g, Protein 8.5 g, SaturatedFat 3.7 g, Sodium 1269.9 mg, Sugar 4.9 g

CLASSIC HERB STUFFING



Classic Herb Stuffing image

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 55m

Yield 18

Number Of Ingredients 9

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 ½ teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
½ teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

Steps:

  • Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
  • Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
  • Bake 35 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g

HERBED BREAD STUFFING



Herbed Bread Stuffing image

Categories     Herb     Side     Bake     Thanksgiving     Fall     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 9

10 cups (1-inch) cubes crusty country-style bread (1 lb)
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water

Steps:

  • Preheat oven to 325°F.
  • Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.

HERBY SAUSAGE, APPLE & SOURDOUGH STUFFING



Herby sausage, apple & sourdough stuffing image

Enjoy this stuffing for a special Sunday roast, or at Christmas. With sausage, apple, sage and onion, it can also be frozen so you could make it ahead

Provided by Good Food team

Categories     Side dish

Time 1h10m

Number Of Ingredients 12

1 sourdough loaf (350-400g)
1 tbsp olive oil, plus extra for frying and drizzling
150ml chicken stock
50g unsalted butter
1 large leek, halved through the centre, washed and sliced
1 onion, finely chopped
2 tsp fennel seeds
6-8 sausages (400g)
2 apples, peeled and chopped
small bunch of rosemary, leaves picked and finely chopped
4 sage leaves, finely chopped plus 4 whole leaves to serve
1 large egg

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
  • Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
  • Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.

Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

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